Boil your pasta according to package instructions until al dente. Drain and let it cool for 10-15 minutes.

While the pasta cools, dice the mini cucumbers and red onion. Place them in a large mixing bowl.

Crumble the goat cheese into the bowl with the vegetables.

In a separate small bowl, whisk together the lemon juice, olive oil, oregano, and garlic powder.

Add the cooled pasta to the vegetable and cheese mixture. Pour the dressing over the top and mix gently.

Season the salad with salt and pepper to taste. Serve immediately or let it chill for enhanced flavors.